The Simple Things

Over the past few years, I have taken on more teaching work, which means getting home later in the evening -- often around 6:30pm. By the time I unwind and touch base with my family, that doesn't leave much cooking time, nor any time to pore through cookbooks. If I try to launch into new recipes, our dinner time gets way too late.

This year I have been rediscovering very simple things, like these Choux de Bruxelles à la crème from one of my favorite cookbooks. The recipe's little secret is to slowly sauté five juniper berries in butter before adding coooked Brussels sprouts and, finally, a bit of crème fraîche.

Taking a Beating

Yes, here I am, once again complaining about the never ending bureaucracy that is knocking me around, chewing me up and spitting me out.
I won't go into great detail, but my Carte de Séjour has been expired for two months now and just last week I received another letter from the sous-préfecture asking for more papers, more attestations, more justificatifs. Flashback to ten months ago when we were doing the same thing for my husband.

They want to know that we have enough income to live on. I guess being here, paying taxes and supporting the local economy for almost five years hasn't proven our case yet.
They want an attestation stating that I will not work without prior authorization from the authorities. Which they've already granted me. Which I asked for. From the authorities. Obviously they're not convinced in this area either.
They want copies of tax returns from 2006. They already have them in triplicate.

Oh. My. God.
When. Will. This. Get. Easier?

Why do they grant some Americans 10 year Cartes de Séjours with no problems? Is it just our sous-préfecture?

If I didn't love it here so much, I might have given up by now.

Why do YOU cook, Allison Arevalo?

Photo credit: Allison Arevalo
Have you discovered Local Lemons yet? Blogger Allison Arevalo is a New York transplant and perhaps that is why she embraces the local Bay Area food scene with such enthusiasm. She's been blogging less than a year, but her writing is already finding a home in print and beyond. She makes food that looks and sounds soul satisfying whether she's making Duck Fat Roasted Brussels Sprouts with Almonds and Cranberries or her own high caliber everything-from-scratch version of a Big Mac. Her food blog is focused on sustainable living but without a hint of attitude or fundamentalism. Plus you have to love it when she improves upon potato pancakes by adding Italian sausage and leeks and topping them with poached eggs!

"I never really thought about it. But now that you ask, it feels like hundreds of reasons are floating in my mind, justifying the insanely long hours I seem to spend in the kitchen. If I had to name a few, let’s start with these:

I cook because I love the feel of food in my hands. The smooth skin of kneaded dough, the beaded florets on a crown of broccoli, the sticky reside of chopped garlic cloves.

I cook because it makes me feel creative. Mashing spices, blending flavors, giving a traditional recipe my unique touch.

I cook because it’s my contribution. Something I can give my friends and family to enjoy, and hopefully put a smile on their face.

I cook because it comes naturally to me. And we all tend to gravitate toward innate talents or abilities.

I cook because it keeps me sane. The rituals of the kitchen help me unwind from a crazy day at work, or the two-hour traffic jam, or the bills on the counter.

I cook because it connects me with my past. I envision my great-grandmother, who taught me the value of fresh foods, preparing meals similar to mine when she was growing up in Italy.

I cook because chemicals, hormones and pesticides scare me. When I cook something myself, I know what I am eating and where it came from.

I cook because I think about food all day long. From the moment I open my eyes until my last bite of dinner, and if my day doesn’t involve something good to eat, it’s just not a good day."

But mainly, I cook because I love it, and because it makes me who I am."

Before my Russian shopping adventure this past weekend I stuck with the familiar when shopping for Russian groceries. I bought farmer's cheese to make blintzes. I bought the best tasting homemade sour cream. I stocked my freezer with various types of meat and potato dumplings called pelmenyi and vareniki to boil up and serve with a dollop of the aforementioned sour cream. I sometimes bought a slab of Russian bacon or some smoked fish. Baffling to the uninitiated, too many other items in Russian specialty shops have all Cyrillic labels with no English translation and even if they are translated their usage remains a mystery.



But shopping with Alenushka and Sour Cherry as they are known on the Craigslist Food Forum was a great opportunity for Pozoleboy and I to unlock many more secrets of Russian specialty store shopping and expand our culinary horizons. Our first stop was New World Grocery where we learned that Russian candy is often named after animals--such as bears or cows. We nibbled some rich candy called "syrki" a round chocolate covered delight filled with a sweet creamy center that tasted something like a fruity ricotta only creamier. I hope no one else was hoping to buy some as our little troop cleaned out the store's supply. I picked up a sour plum sauce that was recommended for barbecuing or serving with meat. I also noted for future reference a jar of honey with pine nuts floating in it. This is spooned on toast for a decadent breakfast. I also bought some of the yogurt which I did not realize until I got home was not low fat! At only $2.29 for a 2 pound container it was priced right but will be more of a treat than an everyday staple.



My other purchase was tea. It shouldn't have been such a surprise to find tea, after all Russians are famous for their samovars. The package says deluxe Ceylon but it is also flavored with bergamot like a traditional Earl Grey. And deluxe it is, when you see the length and quality of the tea leaves you know it will brew a top notch cup of tea!



The meat counter usually has a platter of slices of various meats to try, but the helpful women behind the counter are also perfectly willing to serve up tastes of almost anything you want. Don't miss some of the smoked and spiced beef like Russian versions of pastrami.



More on the Russian shopping adventure to come...check back Thursday.



New World

5641 Geary Blvd. @ 21st

415.751.8810

Sunday morning 8 am in Paris, 32 F

Saturday (yesterday) was pretty cold here in Paris; the weather channel said it was going to drop below 32 F at night - and it did. The sky has been pretty blue, some trees still have brownish leaves; the "fall-into-winter" views in the city are beautiful.

We had friends for dinner. One couple arrived with this beautiful lilac-pink bouquet that matches my living room decoration very well.
Through the top glass of the living room coffee table you can see Victims of a Map, a bilingual anthology by Palestinian poet Mahmud Darwish. Next to the flowers, two candle holders in dyed stone and brass and its matching box, from Uruguay. In the bakc, the red lacquer ice bucket I gave my hsuband from Christmas when we were in Hong Kong. I had purchased it in the boutique of the Mandarin hotel, which I believe, does not exist anymore (sigh). In the background, and ancient Chinese rug.

I had dressed the table with my "taupe" color Jacquard Francais table cloth, and had arranged the center of the table with a candle holder made with beads in all shades of green, gift from a friend who lives in Ankara, and four square hand painted little dishes, gift from another friend, where I had placed a "pinch" of my home made pot-pourri. In the background, my mouth-blown water pitcher from Mexico, and the mouth blown water glasses from Cairo, as well as the high stem wine glasses that my husband does not like at all (too tall, too big, a modern invention!) but that I find very elegant next to the tall water glasses.
When our friends left, past midnight, we moved from the deck into the living room the most fragile plants to let them sleep inside!
Today we'll have to cover them with a protection to help them survive the cold week ahead! It seems it may snow in Paris today.

By the way, last week I planted - at last - the 50 something bulbs I bought in Amsterdam two weeks ago. Beautiful flowers expected in March, I'll keep you posted!

Mousse au chocolat a go go!

Sunday's dessert for lunch : Mousse au chocolat! I made it in a large bowl and served it with a wooden ladle I brought from Japan, which meant that one could have "generous" portions!

For the recipe of the Mousse au Chocolat, visit my website, and search in the Recipe Window.

www.aworldinapan.com

La Fête du Fromage - Le Petit Fiancé des Pyrénées

Voilà Le Petit Fiancé des Pyrénées. Another fabulous, yet very different, fromage de chèvre.


This pressed, natural rind, unpasteurized fermier goat's cheese is nothing like a fresh, crumbly-centered Loire Valley chèvre. Instead, le Petit Fiancé des Pyrénées reminds me of a young Reblochon, somewhat like le Chevrotin des Aravis, only softer and more delicate.

It is produced in the Ariège department in the Pyrénées (as you probably already guessed). It is rich with yeast, nuts and salty flavors. The pâte gently oozes when you cut into it, promising a wonderful cheese. It did not disappoint!

"Enjoy it now," the Fromager said. "Do not refrigerate it and do not let it mature, it is ready to eat this week."

Let it mature???
As I gently placed it into my bag, noting its dense, supple texture through the wax paper, I couldn't wait to get home, tear off a hunk of baguette and slice off a wedge. Not a chance that I was letting this one sit around any longer than necessary.

Le Petit Fiancé des Pyrénées' hefty price tag was worth every luscious mouthful. It didn't take us long to polish it off and how I wish I had bought two instead of just one so we could have savored it all week.
I didn't, and in only two days it was gone.

I need to get some more. Soon.


Light red wines, such as a Mâcon from Burgundy, will compliment this cheese perfectly.